EASY ZUCCHINI CAKE

Zucchini Cake made with freshly grated zucchini and a lovely blend of spices to create a perfectly sweet, simple Zucchini Cake. Sheet cake instructions included as well!

Zucchini Cake is one of my favorite desserts this time of year! I’ve made this cake for so many occasions and everyone loves it- even the zucchini skeptics. It’s a wonderful blend of spices and the browned butter frosting is just incredible.

Should I squeeze excess water out of my zucchini before making zucchini cake?

YES. Zucchini naturally has a lot of water in it. that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini cake. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. Both work well in this recipe! I say use what you’ve got!

Do you have to peel zucchini to make zucchini cake?

Nope! The peel on the outside of a zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends and then grate the entire vegetable using a cheese grater. It’s very simple to do and I love seeing the tiny flecks of green in the cake after it’s baked.

Zucchini Cake made with freshly grated zucchini and a lovely blend of spices to create a perfectly sweet, simple Zucchini Cake. Sheet cake instructions included as well! Zucchini Sheet Cake– for an 11×15 pan

  • 3 cups grated unpeeled zucchini
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 1 tablespoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 4 eggs
  • 1/3 cup milk
  • 1 cup vegetable oil {can substitute applesauce}
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts {optional}

Frosting:

MY LATEST RECIPES
  • 1 cup butter {do not use margarine!}
  • 5 cups powdered sugar
  • 2 tsp vanilla
  • 1/2 cup milk

How do you make Zucchini Sheet Cake?

  1. Preheat oven to 325 degrees F. Grease one 11×15 jelly roll pan.
  2. Grate zucchini & set aside.
  3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini and walnuts. Pour the batter into the prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, 30-32 minutes. Allow to cool completely before frosting and cutting.
  5. Frosting: In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine 5-10 minutes and when it turned, it turned very suddenly. Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.

RECIPE FOR A HALF SHEET CAKE:

Zucchini Cake– for an 9×13 pan

  • 1.5 cups grated unpeeled zucchini
  • 1.5 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cups white sugar
  • 1/4 cups brown sugar
  • 2 tsp ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 TBSP milk
  • 1/2 cup vegetable oil {can substitute applesauce}
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts {optional}

Frosting:

  • 1/2 cup butter {do not use margarine!}
  • 2- 2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup milk

How do you make Zucchini Cake in a 9×13 pan?

  1. Preheat oven to 325 degrees F. Grease one 9×13 pan.
  2. Grate zucchini & set aside.
  3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini and walnuts. Pour the batter into the prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Allow to cool completely before frosting and cutting.
  5. Frosting: In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine 5-10 minutes and when it turned, it turned very suddenly. Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.

If you enjoy ZUCCHINI CAKE, you’ve got to check out our other incredible zucchini recipes: 

Zucchini Cake made with freshly grated zucchini and a lovely blend of spices to create a perfectly sweet, simple Zucchini Cake. Sheet cake instructions included as well!  Zucchini Cake made with freshly grated zucchini and a lovely blend of spices to create a perfectly sweet, simple Zucchini Cake. Sheet cake instructions included as well!  Easy #zucchini #recipe from Butter With A Side of Bread

Zucchini Cake made with freshly grated zucchini and a lovely blend of spices to create a perfectly sweet, simple Zucchini Cake. Sheet cake instructions included as well! 
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EASY ZUCCHINI CAKE

Zucchini Cake made with freshly grated zucchini and a lovely blend of spices to create a perfectly sweet, simple Zucchini Cake. Sheet cake instructions included as well! 

Ingredients

  • 1.5 cups grated unpeeled zucchini
  • 1.5 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cups white sugar
  • 1/4 cups brown sugar
  • 2 tsp ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 TBSP milk
  • 1/2 cup vegetable oil {can substitute applesauce}
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts {optional}
  • Frosting:
  • 1/2 cup butter {do not use margarine!}
  • 2- 2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup milk

Instructions

  1. Preheat oven to 325 degrees F. Grease one 9x13 pan.
  2. Grate zucchini & set aside.
  3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini and walnuts. Pour the batter into the prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Allow to cool completely before frosting and cutting.
  5. Frosting: In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine 5-10 minutes and when it turned, it turned very suddenly. Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.

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